About this wine
Vineyard and terroir
The vines grow on alluvial soils at a planting density of 4,000 vines/ha.
Vinification
The grapes are harvested by hand in late September, then macerated on their skins for 10 days at a controlled temperature of 10–28 °C.
Ageing
The wine rests for six months in stainless-steel tanks, followed by 36 months in oak barrels from Allier, Lemousin and Slavonia. It then ages for a further six months in bottle in the winery’s cellars before release.
Tasting profile
Approachable, fruit-forward and well-balanced.
